Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook
over medium heat, stirring occasionally, until fragrant and sizzling,
1 to 2 minutes.
Add tomatoes with their puree (breaking tomatoes up), chipotles
and adobo, and 1 cup water. Bring to a boil; season with salt.
Reduce heat and simmer rapidly until lightly thickened, 6 to 8
minutes.
Add chicken and cook, stirring, until hot, about 1 minute. Remove
from heat; stir in chopped cilantro.
Divide chips among four shallow bowls; top with chicken mixture
and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
Originally Submitted
4/28/2011
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